The shank, legs, or rump, will be more tough because they had a lot of use.” Alternatively, the filet near the neck bones didn’t see much movement in the pasture. “If you’re looking for a good cut of steak, consider tenderness as related to how much the muscle worked during the animal's lifetime. “The filet sets right around the vertebrae of the animal,” says Flannery. And for good reason-it’s the most tender part of the cow. The cute round filet with a fancy French name is one of America’s favorite pieces of beef. “Let the natural flavor of the steak show through,” she suggests, especially if the steak is dry aged. If you’re buying a high grade ribeye, such as prime or choice, Flannery recommends ribeye pan seared or cooked on the grill, with a little bit of salt at the beginning and some finishing salt and nice pepper to finish. Like most steaks, ribeye comes in a bunch of different varieties and qualities. Available both boneless and bone-in, ribeye can be a natural favorite for a special steak dinner. “The ribeye has more internal fat, and fat is flavor.” More technically, one side of the rib has three different muscles, which makes ribeye meat extra flavorful and beefy. “The ribeye comes from the rib of the animal, which starts right around the neck and moves toward the rump, halfway on the midsection of the animal,” says Flannery. Want grilling guides, tips, technique and awesome recipes delivered straight to your phone? Download the free Weber Grills app today.Known for its luscious marbling, ribeye is one of the best cuts of steak there is, and there’s an anatomical reason for that. Want to seriously impress your guests? Look no further than this steak house classic. Think a good filet is better with a strong martini? Check out this recipe for Martini Marinated Filets. Yes, they are expensive, but grilling filet mignon at home is a fraction of the price than eating at a steak house! Happy Grilling! Little flavor, needs good seasoning or a sauce.Try special order or visit your local butcher shop. Can be hard to find at a typical grocery store.Great steaks for that special dinner party.Boneless so you can eat the entire steak, nothing goes to waste.Remove filets from the grill, and allow them to rest for a few minutes to allow the juices to reabsorb back into the filet instead of spilling out all over your place. You don't want to overcook this special cut of meat! Use a Weber iGrill app-connected thermometer to ensure perfect results every time. I enjoy my filets medium rare, 125°-135° degrees. Grill your filets over direct high heat with the lid closed as much as possible for 6-8 minutes, turning once. Move the filets over to indirect heat for an additional 4-6 minutes or until your desired degree of doneness. Once the grill has preheated for about 15 minutes, use a grill brush to clean the cooking grates.

Prepare your grill for direct cooking over high heat (450° to 550° degrees). Make sure all the steaks you are buying are the same thickness to ensure the same grilling time.Ĭooking time and temperature - Remove filets from the fridge, lightly brush with olive oil, season them up, and allow them to get close to room temperature. They will never give you a bum steer!! OK, seriously, you need to look for modest marbling, well-trimmed, nice bright red color, and no silver skin on the steaks. Bacon fat will give them a hint of smokiness, and will help you achieve a great sear on the steak.īuying filet mignon - Go to your local butcher. For a little extra flavor, I’ll smear bacon fat on them instead of brushing them with oil. My favorite way to season a filet mignon steak is with Fleur De Sel sea salt and fresh ground Tellicherry black peppercorns. They are very tender but you need to season them well. Season well - Filet mignon steaks have little fat, which means little flavor. It might sound a little intimidating to grill these delectable steaks at home, but let me tell you, it’s a steak that you will go back to again and again! This muscle does very little work and is non-weight bearing, which is why it’s very tender! A fully trimmed and tied beef tenderloin will weigh between four and six pounds, and will yield eight to twelve 8-ounce filet mignon steaks approximately 1½-inches thick.įilet mignon steaks are the most expensive, tender, and desirable cut of steak. The beef tenderloin is oblong in shape and tapered at one end. It starts just past the last rib of the steer and ends in the sirloin right before the rear leg. This muscle spans into two beef primal cuts, the short loin and sirloin. Filet Mignon steaks are cut from the beef tenderloin, which comes from the middle of the steer’s back.

Filet minion steak